Spring Veg, Chickpea and Pickled Rhubarb Salad
with Harissa, Greek Style Cheese, Lemon and Mint
- Milk
Add a splash of colour to your plates with spring rhubarb. Tart and bright pink, it's often used like fruit in the form of pies, tarts and crumbles, so much so that it was nicknamed "pie plant" in the US. Its unique flavour means it's also equally versatile for savoury dishes.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Roasted Spice and Herb Blend
100 grams
Rhubarb
1 unit(s)
Lemon
1 bunch(es)
Mint
80 grams
Tenderstem® Broccoli
1 carton(s)
Chickpeas
50 grams
Harissa Paste
40 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
2 tsp
Sugar for the Pickle
1 tbsp
Honey
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Sprinkle over the roasted spice and herb blend. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the rhubarb. Thinly slice half the rhubarb widthways.
Halve the lemon. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a medium bowl, combine the sliced rhubarb with half the lemon juice, half the mint and the sugar for the pickle (see pantry for amount). Season with salt and pepper. Set aside to pickle.
Cut the Tenderstem® broccoli into thirds. Slice the remaining rhubarb widthways into 2-3cm chunks.
Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper.
Add the broccoli, chickpeas and remaining rhubarb to a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf until the broccoli is tender and crispy, 10-12 mins.
Whist everything's roasting, make the dressing.
In a large salad bowl, combine half the harissa (see ingredients for amount) with the remaining lemon juice, honey and olive oil for the dressing (see pantry for both amounts).
When the veg has roasted, allow them to cool slightly, 4-5 mins.
Add the sweet potatoes, broccoli, chickpeas, roasted rhubarb and remaining mint to the large bowl of harissa dressing. Toss to evenly coat the veg.
Gently fold through the rocket leaves. TIP: Don't add the leaves too early or they'll go soggy.
Share the sweet potato and broccoli salad between your serving bowls.
Crumble the Greek style salad cheese on top.
Spoon over the pickled rhubarb and its pickling liquid to finish.
